This moist caramel-y date-nut bread has two secret ingredients: hot black coffee and a spoonful of marmalade. The way my Aunt Rose Burnofsky made it, a teaspoon of baking soda was mixed with the hot ...

Date nut bread should be loaded with date flavor, dense and moist, and studded with toasted nuts. Recipes are plentiful -- what American cookbook doesn't include this classic -- but a top-notch ...

My all-time favorite quick bread, that’s how I rank this date nut bread. The sea-level version is my mother’s recipe and she made it often, so each bite fills me with nostalgia and takes me to my ...

What’s my all-time favorite quick bread? I’ve been making them for years and enjoy every one, but I have to give the title to this Date Nut Bread. The sea-level version is my mother’s recipe and she ...

C.M. Robbs of Henderson, Colo., was searching for a date-nut bread baked in a can, once widely available commercially, that her mother used as a quick and easy dessert, sliced and topped with fruit.

Q. I saw the recipe you ran for chocolate date cake, and that got me thinking about the date-nut bread my mom made when we were kids. Can you find a recipe? A. This retro favorite is delicious on its ...

Question: I’d like a recipe for raisin oatmeal cookies that puff up while baking. My mother used to make them. I’ve tried many recipes, but the cookies don’t turn out like hers. Can you help? Answer: ...

While we were looking through archived columns, we ran across this recipe that ran in 1961, in my mother's (the original Heloise) column. We thought you might enjoy again this recipe for Pat Nixon's ...

Reader Veronica Rodriguez of Sherman Oaks can’t get enough of the date nut slices at Lodge Bread in Culver City, generous squares of cake studded with chopped dates and nuts, not too sweet and with ...

Last week, Nancy in Hawthorne was looking for a recipe for chocolate chip date nut bread. Arlene in Valencia contributed a recipe she has used for years. We hope Nancy likes it, and thank you, Arlene.

Editor’s note: Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level.